Need to whip-up a quick weeknight meal?
Simply throw everything into a food processor or blender, and in less than 5 minutes, you’ve got a delicious sauce on your hands–> perfect for serving over your favorite noodles or as a quick veggie dip!
Oil-Free Vegan Pesto
makes about 1 1/2 cups
1 cup diced zucchini
1 handful fresh basil leaves (about 3/4 oz.)
4 garlic cloves (I love garlic, but feel free to use less)
½ cup raw walnuts
1/4 cup water
2 Tablespoons fresh lemon juice
1/2 teaspoon sea salt, or to taste
Throw all of the ingredients to a food processor or blender, and blend away!
This pesto recipe is oil-free and dairy-free, with plenty of bright flavor. It can be whipped together in minutes and is delicious over zucchini "noodles" or traditional pasta.
- 1 cup zucchini , diced
- 1 handful fresh basil leaves (about 3/4 oz.)
- 4 cloves garlic
- 1/2 cup walnuts
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon fine sea salt
To prepare the pesto sauce, simply combine the zucchini, basil, garlic, walnuts, water, lemon juice, and salt in a small food processor or blender. Adjust any seasoning to taste and serve immediately over your favorite veggies or pasta.
Leftovers can be stored in an airtight container in the fridge for up to 1 week.
*Note: I added plenty of salt to this pesto sauce (a 1/2 teaspoon) because the flavor will be further diluted when eaten with raw or cooked vegetables. However, if you’re serving the pesto over a bed of salty pasta, or with cheese, you may want to reduce the salt content of the sauce to keep your final dish balanced.
To make your weekday meals even easier, try this tip–> freeze your sauce into ice cube trays, for an easily portioned meal!
These pesto cubes have made Austin’s dinners SO EASY to prepare lately. I simply grab 4 frozen cubes, and saute them with fresh veggies and a bag of rinsed Miracle Noodles.
You certainly can’t beat a delicious dinner that’s ready in 10 minutes!
Reader Feedback: What’s your favorite quick meal? Any time-saving tips to share?